Repurposing Leftovers: Salmon Pie with Biscuit Crust

This is something like a dish my mother made when I was a kid.  Only better.  No offense, Ma.

It’s built on the biscuit-topped pot pie model and any biscuit recipe will work – Bisquick is fine, or even refrigerator biscuits, though you may need to adjust the baking time.  If you use a rolled biscuit recipe, you can cut out nice neat little biscuit shapes and lay them on top of the casserole, or pat the whole batch of dough into the shape of your baking dish and lay it on top in one big sheet.  I prefer drop biscuits because 1) I’m lazy and 2) the drop biscuit recipe from the November/December 2007 issue of Cook’s Illustrated is simply the best in the world.

 

I used leftover salmon, but canned works just fine.

Salmon Pie with Biscuit Crust                                     

1 medium onion, diced

1 tablespoon minced garlic

1 stalk celery, sliced

2 cloves garlic, minced

6 tablespoons butter

¼ cup flour

1/8 teaspoon cayenne pepper (or to taste)

1 can cream of mushroom soup

1 ½ cups milk

2 cups (more or less) cooked, flaked salmon fillets (or 1 15-oz can salmon, drained, skin & bone removed, flaked)
1 4-oz can mushrooms, drained and roughly chopped

1 ½ cups frozen peas

1 tablespoon lemon juice

1 tablespoon parsley flakes

Salt & pepper to taste

1 batch biscuit dough*

 

Preheat oven to 425. 

In large skillet over medium heat, melt butter and sauté onion, garlic and celery until tender.  Reduce heat to low; stir in flour and cayenne and cook, stirring, until combined and thickened.  Slowly add cream of mushroom soup and milk, stirring until well blended.  Add salmon, mushrooms, frozen peas and lemon juice; season to taste.  Transfer mixture to ungreased 13x9 baking dish. 

Top casserole with prepared biscuit dough.  Bake for 20-25 minutes until biscuits are golden brown and filling is bubbly.  Brush biscuits with melted butter, if desired, before serving.

Serves 6 normal people or 4 in this household.

*Best Drop Biscuits (adapted from Cook’s Illustrated, November/December 2007)

2 cups unbleached all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

1 teaspoon sugar

¾ teaspoon table salt

1 cup cold buttermilk

8 tablespoons unsalted butter, melted and cooled slightly (about 5 minutes)

2 tablespoons melted butter for brushing biscuits

Whisk flour, baking powder, baking soda, sugar and salt in large bowl.  Combine buttermilk and 8 tablespoons melted butter in a 2-cup measuring cup, stirring until butter forms small clumps.

Add buttermilk mixture to dry ingredients and stir until just incorporated and batter pulls away from the sides of the bowl.  Drop by scant ¼-cup spoonfuls on top of casserole.